Method:
– Pour milk into a Saucepan and bring to the boil.
– As soon as you see it come to the boil, add Apple Cider Vinegar.
– Stir well.
– Take saucepan off the heat and let sit for 5 mins.
– Pour your curds and whey into sieve or cheesecloth-lined colander and drain over a bowl until you have a soft lump of cheese. (We use the whey to soak the chooks grain in, however it can be used in cooking or simply tipped down the sink!)
– Put your lump of cheese in a bowl and mix in salt, pepper and cut chives. You can now eat it, or if you prefer a firmer block simply press back into the sieve and leave to set for a couple of hours in the fridge.
– Enjoy on toast or crackers.
– Be sure to keep refrigerated.